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Roast Steak and Potatoes
From The national course in home economics, 1917
Serves 1
The flour thickens the water and makes a delicious gravy. Mrs. C. F. G.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
209Calories
7 gProtein
45 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories209 kcal
Protein7 g
Carbohydrates45 g
Fiber5 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium376 mg
Potassium645 mg
Calcium72 mg
Iron11 mg
Magnesium52 mg
Phosphorus108 mg
Zinc0.8 mg
Copper1.4 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate55 mcg
Water119 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 89. The excerpt below is the record exactly as published.
ROAST STEAK AND POTATOES. Butter a baking dish and sprinkle in a layer of chopped steak, season with salt and pepper. Put over this a layer of raw potatoes, peeled and sliced. Dust over a little flour
Cook this with the app: pantry check, scaling, and the assistant.